How to make Achari Dahiwali Bhindi - Ladysfingers cooked with yogurt and pickle masala.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Tender ladyfingers (भिंडी), Oil (ऑइल)

Cuisine : Punjabi

Course : Main Course Vegetarian

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Achari Dahiwali Bhindi Recipe Card

Achari Dahiwali Bhindi

Hindi: bhindi
Also called as okra and gumbo in the rest of the world, ladyfingers are had best when cooked fresh. Stuff with a tangy masala, deep-fry to crisp with peanuts, serve in raita or batter fry as pakoras, this finger is definitely an all-rounder!  It even takes the sour of lemon or dry mango powder very well. When buying, look for young pods free of bruises, tender but not soft, and no more than four inches long.

You can also find more Main Course Vegetarian recipes like Palak Paneer, Shahi Paneer, Soya Nihari, Khatte Baingan.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Achari Dahiwali Bhindi Recipe

  • Tender ladyfingers 400 grams

  • Oil 3 tablespoons

  • Fennel seeds (saunf) 1 teaspoon

  • Mustard seeds 1 teaspoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Salt to taste

  • Asafoetida a pinch

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Onion seeds (kalonji) 1/2 teaspoon

  • Lemon pickle 1 tablespoon

  • Yogurt,whisked 1/2 cup


Step 1

Heat oil in a non stick pan. Crush fennel seeds, mustard seeds, fenugreek seeds in a mixer. Cut each ladysfinger into 2-3 pieces and add to the pan. Add salt and toss. Cover and cook.

Step 2

Add asafoetida and toss. Add the ground spices and mix. Add turmeric powder, red chili powder and toss again. Add onion seeds, cover and cook.

Step 3

Add lemon pickle gravy. Add whisked yogurt and mix. Cover and cook on low heat for 10 minutes. Serve hot.